Claypot Egg Tofu
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Main Ingredients | |||
1 | Chicken Breast | 60 | 11,7 |
2 | Egg Tofu | 50 | 9,8 |
3 | Pokchoy | 20 | 3,9 |
4 | Shitake Mushroom | 15 | 2,9 |
5 | Leek | 10 | 2,0 |
6 | Red Bell Pepper | 20 | 3,9 |
7 | Carrot | 25 | 4,9 |
8 | Minced Garlic | 7 | 1,4 |
9 | Sugar | 6,4 | 1,3 |
10 | Water | 250 | 48,9 |
11 | KALDOPLUS | 25 | 4,9 |
12 | Cooking Oil | 15 | 2,9 |
13 | Cornstarch | 8 | 1,6 |
- Fry the tofu at 180⁰C until brownish. Lift and set aside.
- Saute garlic and chicken breast until fragrant.
- Saute carrots, shitake mushrooms and red bell peppers. Cook until fragrant.
- Add water (save some to dissolve the cornstarch).
- Add fried tofu and seasons with KALDOPLUS and sugar.
- Add pokchoy and leeks.
- Add cornstarch solution and cook until reduced to final weight.